Pumpkin Custard Crunch

I'm ready to try this recipe this week - pumpkin, crunch, Mmmmmmm.

Pumpkin Custard Crunch from Gooseberry Patch

29-oz. can pumpkin
3 eggs, beaten
2 t. pumpkin pie spice
1 t. cinnamon
14-oz. can sweetened
    condensed milk
1 c. milk
2 t. vanilla extract

Mix pumpkin, eggs and spices well; stir in condensed milk, milk and vanilla.  Pour into a greased 13"x9" baking pan. Make crunch topping (ingredients below).

Crunch Topping:

3 c. quick-cooking oats, uncooked
1 c. brown sugar, packed
1 c. all-purpose flour
1 t. cinnamon
1 c. walnuts or pecans, crushed
1 c. margarine, melted

Stir together oats, brown sugar, flour, cinnamon and nuts. Pour melted margarine over top; toss to mix. Spoon crunch topping over pumpkin mixture.  Bake at 350 degrees for 45 to 60 minutes, until a knife comes out clean. Watch carefully so that topping doesn’t burn. Serve warm. Makes 9 to 12 servings.

Pumpkin Tea Lights

I can't resist mini pumpkins in the fall, but I'm always unsure about what to do with them. This year, I did make pumpkin tealights and I really love them. In another tutorial, I read that I can rub cinnamon on the inside of the pumpkin and the heat from the flame will encourage a cinnamon scent to emerge. I'll try that tonight.

In the centerpiece, I included a tall pumpkin spice candle (that I already had) and then purchased two smaller apple cinnamon candles from the Dollar Store. The tray on which the candles sit is silver and I found it my local Goodwill store for only $10 (and the tray sits upon our coffee table, which I found on Craig's List for just $30). When I look at the centerpiece I'm not only happy that it's fall but I feel satisfied with my great thrifty finds this year.  Thinking of next year, I sprinkled the seeds from the mini pumpkins in the woods that meet up with my backyard. Next year, I'll view orange from my kitchen windows.